Ayib (Ethiopian Fresh Cheese)
Ayib is a fresh, crumbly Ethiopian cheese that you can make from just milk, acid and salt. Because the curds are drained in cloth and left unpressed, the texture stays soft and mild, a natural cooling partner for spicy stews. The method needs no starter or rennet, only a pot, a colander and about an hour of hanging. The leftover whey can replace water or milk in other cooking, so nothing goes to waste.
Instructions
Pour the milk into a large pot and warm it over medium-low heat, stirring now and then so it does not scorch on the bottom. Bring it to a gentle simmer, but do not let it boil.
Turn the heat to low and slowly pour in the lemon juice or vinegar, stirring all the time. The milk will split into curds and whey.
Keep stirring gently for a few more minutes. The whey should turn clearer and the curds should clump together.
Line a colander with a double layer of cheesecloth or muslin and set it over a large bowl. Pour in the curdled milk so the whey drains into the bowl and the curds stay in the cloth.
Gather the corners of the cloth and tie them into a bundle. Hang it over a faucet or a handle and let it drip for about 1 hour.
Squeeze the bundle gently to press out the last of the whey and shape the cheese. Move it to a clean bowl, sprinkle over the salt and mix until evenly combined.
Cover the bowl and chill for at least 2 hours, until the cheese is firm. Serve it as a side dish or use it in other Ethiopian recipes.
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